spicy vegetable stir-fry with coconut rice

we've been traveling a lot this year and it's been wonderful. the only real downside (besides being tired, of course) is that while we love eating out, i love healthy food IN, too.

last night i put together a veggie stir fry on coconut rice and it was tasty.

first, the rice:

1 cup uncooked rice, rinsed
1 cup light coconut milk
1 cup water
1 tsp sugar
1 pinch of salt

combine all of these as you would regular rice and simmer, covered. when almost all the liquid has been absorbed, take the pan off the heat and set aside (still covered) until you're ready to eat. the rice will absorb the rest of the liquid.

for the stir-fry:

i really just threw together two pre-packaged stir-fry packs that they sell at our local grocer. i started collecting all my own veggies, but it was MUCH cheaper to buy the pre-packaged stuff so that i got lots of ingredients.

certainly add whatever tickles your fancy. our stir-fry had: peppers, onions, bean sprouts, cabbage, carrots, edamame soya beans and broccoli. i also chopped up two hot peppers and threw them in (seeds and all).  feel free to leave this out if you'd rather have your stir-fry be kick-free.

i threw the onions, broccoli and peppers in a wok with a small drizzle of sesame oil for three or four minutes and then added the rest for another three or four minutes. in the last minute or so, i added sauce.

for the sauce, i combined just about equal parts low-sodium gluten-free soy sauce (yes, most soy sauce has WHEAT in it!) and thai sweet chili sauce. i added the sauce directly to the stir fry and didn't measure particularly well.


i really liked the way the coconut rice complimented the veggies on this one. someone tweeted about coconut rice yesterday and i wanted to try it. it's something i'll do again and again. hope you enjoy!